富营养化水体异味物质的臭氧氧化研究

Ozonation of Odorous Oganic Compounds in Eutrophic Water

使用臭氧氧化技术,对无锡太湖富营养化水体中GC-MS检测到的6种目标异味化合物进行去除研究.结果表明,异味化合物臭氧化反应符合一级动力学反应方程,反应速率由不同化合物的化学性质和结构特点决定,由高到低排列为:β-紫罗兰酮(3.3×10-3s-1)>β-柠檬醛(2.8×10-3s-1)>2,4-癸二烯醛(2.7×10-3s-1)>香叶基丙酮(2.2×10-3s-1)>土味素(1.4×10-3s-1)>2-甲基异莰醇(5.6×10-4s-1).臭氧化反应产生一系列小分子醛、酮类物质和少量醇、酯类化合物.进一步研究发现,重碳酸盐可以阻碍臭氧氧化过程中的自由基反应途径,从而对臭氧氧化异味化合物产生抑制作用;水体中的溶解性有机物也能通过和臭氧的竞争性反应机制降低异味化合物的臭氧化反应速率.

Ozonation was applied to investigate the removal efficiency of 6 odorous organic compounds in eutrophic water from Taihu Lake （Wuxi）. The results showed that the ozonation process could be described by first order kinetic model and the overall kinetic rates of the odorous compounds were determined by their Chemical characteristic and structure, which could be ranked：β-Ionone （3.3 × 10^-3 s^-1 ） 〉 β-Cyclocitral （2.8 × 10^-3 s^-1 ） 〉 2,4-Decadienal（2.7 × 10^-3 s^-1 ） 〉 Neryl Acetone（2.2 × 10^-3 s^-1 ） 〉 Geosmin（1.4 × 10^-3 s^-1 ） 〉 2-Metbylisoborneol （5.6 × 10^- 4 s^- 1 ）. Ozonation of eutrophic water led to the formation of a series of aldehydes, ketones, alcohols and esters. The influence of bicarbonate and natural organic carbon on odorous compounds ozonation were further investigated, results showed that the bicarbonate could restrain the effect of ozonation by cutting down the radical pathway and natural organic carbon in the water by competition with target compounds.